Preparation

Preheat oven to 400 degrees with rack in center of oven
Trim asparagus tips on the diagonal - place in medium bowl
Preheat skillet, melt butter then add mushrooms, stir til brown for 4 mins. Add to bowl with mushrooms. Add tarragon, zest, 1/2 tsp of salt, pepper and mix well. Cool mix, stir in creme fraiche and gruyere. (Filling can be prepared ahead of time)
Roll out puff pastry on floured surface and flatten seams. Cut sheet into four equal squares. With sharp knife, lightly SCORE a 3/4 inch border around the inside of each square. Do Not Cut All The Way Thru Pastry. Transfer squares to baking sheet.
Divide asparagus mixture within borders of each square. Bake approx 20 mins until golden brown.
Garnish with fresh tarragon if desired.

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